for a healthy bedtime snack

 ORANGE & CRANBERRY MUFFINS

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 egg
• 0.5 cup milk
• 0.5 cup orange juice
• 2 cups flour
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons orange zest
• 0.6 cup dried cranberries

INSTRUCTIONS:

1. Melt the butter.

2. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fold in the orange zest and cranberries.

5. Fill paper liners with the batter.

BAKE:   18 min.   180° C

for demanding sweet teeth

 BLACK FOREST CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.4 cup sugar
• 1.3 cup ground almonds
• 1 bar dark chocolate (100g)
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 1 cup cherries (canned)
• 0.2 cup light cherry syrup
• chocolate for garnish

INSTRUCTIONS:

1. Beat the eggs and add the sugar.

2. Grate the chocolate and add with the ground almonds to the egg mixture.

3. Pour the batter into paper liners.

BAKE:   17 min.   180° C

4. Pour two teaspoons of syrup onto each cupcake and put 3 cherries on top.

5. Whip the cream adding the vanilla sugar and stabilizer.

6. Put the whipped cream on top of each cupcake and garnish them with cherries and chocolate.

for our sweet valentines

 ORANGE & TRUFFLE CUPCAKES

INGREDIENTS:

• 2 cups flour
• 0.3 cup sugar
• 2 tablespoons cocoa
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 stick butter (100g, unsalted, melted)
• 0.5 cup milk
• 0.5 cup orange juice
• 1 egg
• 3 tablespoons orange zest

• 1 bar white chocolate (100g)
• 2 tablespoons orange juice
• 2 spoons sour cream
• 2 tablespoons orange zest

• 1 bar dark chocolate (100g)
• 2 tablespoons sour cream
• 2 teaspoons caster sugar
• 5 biscuits
• 3 tablespoons cocoa

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, cinnanmon, baking powder and soda, and salt. Whisk together the butter, milk, juice, egg and orange zest in another separate bowl.

2. Add lithe quid ingredients to the dry ones and stir until roughly combined. Fill paper liners with the batter. 

BAKE:   27 min.   180° C

3. Melt the white chocolate in a double boiler and add the orange juice, sour cream and orange zest. Let it cool for 0,5 hour in the refrigerator.

4. Melt the dark chocolate in a double boiler, add the sour cream, caster sugar and ground biscuits. Let it cool for 0,5 hour in the refrigerator. Shape hearts and cover them with cocoa.

5. Top the cupcakes with white chocolate frosting and garnish them with truffle hearts.

for those who like their breakfast sweet

 BREAKFAST CUPCAKES

INGREDIENTS:

• 1 cup flour
• 0.5 cup rolled oats
• 0.5 cup bran
• 0.3 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 2 eggs
• 1 cup milk
• 1 stick butter (100g, unsalted)

• 2 cups heavy cream
• 1 tablespoon stabilizer for whipping cream
• 2 tablespoons vanilla sugar
• 1 cup berries

INSTRUCTIONS:

1. Melt the butter. Thoroughly whisk in milk and eggs.

2. Combine the dry ingredients and mix with the liquid ingredients until roughly combined.

BAKE:   27 min.    180° C

3. Whip the heavy cream with the stabilizer and vanilla sugar.

4. Cut out a deep hole into the centre of each cupcake and fill it with berries. 

Put whipped cream on top of each cupcake and garnish it with the remaining berries.

for those in need of a mood booster

 CHOCOLATE & BANANA MUFFINS

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 egg
• 1.2 cup buttermilk
• 2 cups flour
• 4 tablespoons brown sugar
• 3 tablespoons cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50 g)
• 2 bananas

INSTRUCTIONS:

1. Melt the butter.

2. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fold in chopped chocolate and diced bananas.

5. Fill paper liners with the batter.

BAKE:   20 min.    180° C

for those who like Italian solutions

 STRACCIATELLA TARTLETS WITH STRAWBERRIES

INGREDIENTS:
(for 15 tartlets)

• 1.5 cup flour
• 3 tablespoons caster sugar
• 1.2 sticks butter (120g, unsalted)
• 2 egg yolks
• 1 pinch salt
• 2 cups heavy cream
• 4 teaspoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 2 teaspoons gelatine
• 1 bar dark chocolate (100g)
• ca. 15 strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, butter, egg yolks and salt, and knead the dough thoroughly. Cover the dough with plastic film and cool in the refrigerator for 0,5 hour.

2. Cover forms (ca. 15) with melted butter. Divide the dough into 15 pieces, form small 
balls and press them against the forms to cover them entirely.

BAKE:   15 min.    200° C

3. Whip the heavy cream with the vanilla sugar and stabilizer. Add the gelatine (dissolved 
in a minimum amount of hot water and cooled).

4. Grate 0.7 of cthe hocolate and add it to the whipped cream. Let cit ool for 0.5 hour 
in the refrigerator. Melt the rest of the chocolate in a double boiler and pour it on baking paper for decorations. 

5. Put a heaped tablespoon of whipped cream on the tartlets and top them with strawberries and chocolate decorations.

for everyone!

 CHEESECAKE CUPCAKES WITH RASPBERRIES AND CHOCOLATE

INGREDIENTS:

• 1.5 cups crumbed digestive cookies
• 4 tablespoons butter
• 2 tablespoons sugar

• 3 cups cream cheese
• 0.5 cup caster sugar
• 1 pinch salt
• 1 teaspoon vanilla flavour
• 2 eggs
• ca. 40 raspberries

• 1 bar dark chocolate (100g)
• 0.5 cup heavy cream

INSTRUCTIONS:

1. Combine the cookie crumbs with the butter and sugar. Fill paper liners with 
one tablespoon of the mixture. Flatten it using the bootom of a damp glass.

BAKE:   5 min.   160° C

2. Whisk together the cream cheese, caster sugar, salt, vanilla flavour and eggs. 

Pour the mixture onto the cookie bottoms and add the raspberries.

BAKE:   20 min.   160° C

3. Let the cupcakes cool for 3 hours in the refrigerator.

4. Melt the chocolate in a double boiler, add the cream and stir thoroughly. Let it 

cool. Top the cupcakes with chocolate and put them into the refrigerator for 

another half hour.